Dijon Mustard-Glazed Beef Stew Meat with Carrot

Provençal-inspired comfort food: tender beef stew meat paired with carrot and poblano pepper and brown rice, finished with curry leaf and rosemary and a hit of celery seed. 1. Pat the beef stew meat dry and season with salt, celery seed. 2. Heat duck fat in a heavy pan and sear the beef stew meat until it develops a deep golden crust, about 20 minutes. 3. Add carrot and poblano pepper to the pan and cook until just tender, stirring in curry leaf and rosemary for fragrance. 4. Cook the brown rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard before serving hot.